Fricassee of Chicken (American Recipe)

Ingredients

• the fowls
• half a pound of salt pork
• two tablespoonsful of flour
• a teacupful of milk
• two beaten eggs
• a great spoonful of butter
• a chopped onion or two
• parsley
• pepper

Method

1. 1

   Clean, wash, and cut up the chicken.

2. 2

   Soak in salt water for half an hour.

3. 3

   Place in a pot with enough cold water to cover and the salt pork.

4. 4

   Cover and heat slowly, stewing for over an hour until tender.

5. 5

   Add chopped onion, parsley, and pepper.

6. 6

   Stir in milk mixed with beaten eggs and flour.

7. 7

   Boil briefly, add butter, arrange chicken in a dish, pour gravy over, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 85. The excerpt below is the record exactly as published.

Fricassee of Chicken. (American Recipe.) Clean, wash, and cut up the fowls, which need not be so tender as for roasting. Lay them in salt and vvater for half an hour. Put them in a pot with enough cold water to cover them, and half a pound of salt pork cut into thin strips. Cover closely, and let them heat very slowly ; then stew for over an hour, if the fowls are tender. Chickens used for this purpose have occasionally required four hours stewing, but they were tender and good when done. Only put them on in time, and cook very slowly ; if they boil fast, they toughen and shrink into uneatable- ness. When tender, add a chopped onion or two, parsley, and pepper. Cover closely again, and, when it has heated to boiling, stir in a teacupful of milk, to which have been added two beaten eggs and two tablespoonsful of flour

Cook this with the app: pantry check, scaling, and the assistant.